| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
2bl |
1 |
servings |
INGREDIENTS
| 350 |
g |
Scallops; (no roes) |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
|
Clove garlic; peeled and sliced, |
|
|
; very finely |
| 3/4 |
ts |
Dried rosemary |
|
|
Salt and freshly ground pepper |
| 1 |
|
Good tablespoon lemon juice |
INSTRUCTIONS
Cut the scallops in half horizontally to make 2 thin scallops, like you get
in Vience.
Put the oil and the garlic in a frying pan and cook the garlic until
golden. Add the rosemary, scallops salt and pepper and cook over a high
heat until they are cooked, about 2 - 3 minutes.
Add the lemon juice and turn up the heat for a few seconds.
Converted by MC_Buster.
Per serving: 554 Calories (kcal); 30g Total Fat; (49% calories from fat);
59g Protein; 10g Carbohydrate; 116mg Cholesterol; 564mg Sodium Food
Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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